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Entrée’s
 
 
Filet Mignon
Black Truffle Mashed Potato, Carrot Puree, and Gingered Carrot Veal Glace
 
Broiled Filet of Atlantic Halibut
Tomato Basil Salad with Truffle Emulsion
 
Rack Of Lamb
Coffee Cocoa Spiced Rack of Lamb with Roasted Red Tomato
 
Grilled Yellow fin Tuna
Fingerling Potato, Broccoli Rabe, Oven Dried Grape Tomatoes, Arugula
 
Grilled Rib Eye
Baby Red Mashed Potato, Charred Asparagus and a Roasted Shallot Demi-Glace
 
Fire Roasted Veal Rib Chop
Fingerling Potatoes, Carrots and Pearl Onions, Madera Sauce
 
Chef  Tempura Lobster Tail
With Hearts Of Palm Hash, Soy Glaze and Wasabi Crème Fraiche
 
Marinated Prime New York Strip
Mornay Potato Pave, Garlic Wilted Spinach, Grilled Asparagus, Green Peppercorn Sauce
 
Grilled Pork Rib Chop
Brown Sugar Poached Sweet Potato, Haricot Vert Bundle, Apple and Pear Relish
 
Pierre’s Famous Oxtail Stew
Braised with Port Wine served with rice & peas
 
Jerk Chicken
Spicy jerk chicken served with rice & beans
 
Curry Goat
Pierre’s Famous Curry Goat Served With White Rice
 
Smoked Salmon Pizza
Caramelized Onions, Mascarpone Cheese, and Smoked Salmon
 
Shrimp Classic Pizza
Ricotta Cheese, Spinach, Shrimp and Diced Mango
 
 Roasted Organic Cornish Hen
Fingerling Potatoes, Summer Vegetables, Chasseur Sauce
 
Herbed Seared Chicken Breast
With a Creamy Leg Meat Risotto, Charred Asparagus and Lemon Thyme Beurre Blanc
 
Pan Seared Snapper Filet
Roasted Corn & Jalapeno Hash with Grilled Green Onion Butter
 
Guyanese Chicken Boursin
Creamy Mashed Potatoes, Zucchini Spears with Mushroom Sauce
 
Trinidadian Grilled Spring Chicken Delight
Arugula Salad with Shoestring Potatoes, Julienne Red Onion,
Stilton Blue Cheese and Candied Garlic Vinaigrette
 
Hudson Valley Duck Breast
Soy Glazed Soba Noodle Salad and Wilted Swiss Chard
 
Black Grouper
Teardrop Tomato Cous Cous Salad, Baby Frisee, Roasted Pepper Vinaigrette
 
Broiled Filet of Salmon
Creamy Sweet Pea Orzo with True American Caviar and Baby Frisee
 
Crispy Skin on Yellowtail Snapper
Roasted Fingerling Potatoes, Baby Squash, Teardrop Tomatoes, Lemon Thyme Beurre Blanc
 
Pan Seared Sea Scallops
Cauliflower Risotto, Veal Jus and Roasted Garlic Foam
 
Citrus Sea Bass
Citrus Sea Bass Seared and Finished in the oven served with Fingerling Roasted Potatoes
 
Pierre’s Fried Chicken
Chicken Marinated in Buttermilk and Fried to perfection
 
Conch Fritters
Bahamian Conch Served with Chef famous sauce
 
 
 
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